"Top Chef" judge and author of Bringing It Home, Gail Simmons stopped by to show us what she makes for Thanksgiving at her home—like this addictive potato side dish that's SO easy (only 5 ingredients!)
Adapted from Bringing It Home: Favorite Recipes From A Life Of Adventurous Eating by Gail Simmons. Copyright © 2017 by Gail Simmons. Used with permission by Grand Central Life & Style. All rights reserved.
- 2 pounds small red- or white-skin new potatoes
- 1 cup plus 2 teaspoons malt vinegar, divided (plus more for brushing)
- 5 tablespoons kosher salt, divided (plus more for sprinkling)
- 2 tablespoons unsalted butter
- ½ teaspoon coarsely cracked black pepper
- 2 tablespoons finely chopped fresh chives, divided
Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes.
Preheat oven to 450˚F. Line a rimmed baking sheet with parchment paper.
Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved. Add 2 cups ice. Using a slotted spoon, transfer cooked potatoes to ice water. Let stand 30 seconds; drain and pat dry. Allow potatoes to cool slightly.
Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives. Remove from heat and whisk in remaining 2 teaspoons vinegar.
Use the heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.
Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.